Orange, Apricot and Marzipan Cake


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Mix until combined. Then add water, one teaspoon at a time, until the mixture comes together and forms a crumbly dough. Add rose water if desired and mix until incorporated. Turn marzipan out onto a surface, sprinkled with a bit of powdered sugar, and use your hands to press crumbs into a log.


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Marzipan Oranges: Knead 1/8 teaspoon orange dye into remaining portion of marzipan until uniformly pale orange. Roll into a log and cut into 6 equal portions. Shape each into as round a ball as possible, then gently roll on the fine hole grater to make a dimpled skin effect. Paint each orange with more orange dye solution until a rich, bright.


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In a mixing bowl, combine almond flour and powdered sugar. Add in the fresh orange zest and juice, mix until well combined. Add the almond extract and mix until a smooth dough forms. Roll the marzipan into small balls or shape into desired forms. Optional: Roll the marzipan in additional powdered sugar for added sweetness.


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Method. Set the oven to 180°C (gas mark 4). Cream the butter and sugar until light and fluffy, beat in the eggs, one at a time, with a tbsp of the flour, then beat in the orange zest and roughly chopped orange flesh. Fold in the rest of the flour and half the marzipan. Spread the mixture into the tin and sprinkle the rest of the marzipan over.


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Preheat the oven to 350 degree F. To make the cake, put the butter and sugar in the food processor and cream for several minutes until very pale and fluffy. Add the eggs and the yolk one at a time, scraping down the bowl if necessary. Incorporate the rum. Pour this batter into a large bowl.


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Step-by-step marzipan cookies. Preheat the Oven: Preheat your oven to 325°F /160°C/ Gas mark 3. Line a baking sheet with parchment paper. Prepare the Marzipan Dough: In a large mixing bowl, add the marzipan and combine it with egg white, powdered sugar, rose water, almond extract, and vanilla extract.


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Bring to a boil over medium-high heat, stirring gently at first to dissolve the sugar. Cook, without stirring, until the mixture reaches 240°F on a candy or digital thermometer . Remove the sugar mixture from the heat and place the bottom of the pot in the bowl of cold water.


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Add the triple sec and orange zest to the well. Knead into the almond paste. Using your hands, form bite-size balls. Dip a ball into the melted coating chocolate. Lift the ball out of the chocolate, allowing excess chocolate to drip off. Roll the coated ball in the coconut flakes, and place on parchment paper to dry. Repeat with the other balls.


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Pulse just a few times until the dough forms a ball. If the dough is too dry and doesn't clump up, add more liquid, just a few drops at a time. If it's too wet, add more almond flour. Remove the almond paste ball from the processor, knead it gently on a clean surface for about 30 seconds, and roll it into a log.


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This zesty orange marzipan recipe not only satisfies your sweet tooth, but also comes with a number of health benefits. 1. Almonds for good nutritional value. This marzipan is made primarily from ground almonds, which are full of essential nutrients. Almonds are an excellent source of healthy fats, fiber, proteins, and various vitamins and.


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In a large bowl, whisk together 5 cups all-purpose flour, 2 cups bread flour, 1/3 cup granulated sugar, 3/4 teaspoon baking soda, 2 teaspoons kosher salt and 1 tablespoon instant yeast. Set aside. In a large liquid measuring cup, whisk together 2 1/3 cups milk (warmed to lukewarm), 2 eggs and 1/2 cup vegetable oil. Set aside.


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Directions. Color marzipan with orange food color, or by mixing two parts yellow food color to one part red color. Knead color in until a uniform orange. Shape the marzipan into a roll and divide into 8 equal pieces. Divide those 8 chunks of marzipan into 4 equal pieces. Roll into 32 round balls.


Orange, Apricot and Marzipan Cake

Use a rolling pin to roll it out into a shape that is roughly the same size as the loaf tin. 100 g Marzipan. Spoon half the cake batter into the prepared loaf tin. Lay the marzipan over the top, then spoon on the remaining cake mixture. Bake in the oven for 55 minutes - 1 hour, until a skewer comes out clean.


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Step 3. Pour the yeast mixture, eggs and orange zest into the cooled butter mixture. Mix to combine. Slowly add the flour, mixing to combine. Dust a work surface with flour and knead the dough for 10 minutes, until smooth and not sticky to the touch.


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Add the butter, olive oil and orange zest to the bowl. Use your fingers or a wooden spoon to rub the butter and oil into the dry ingredients until streusel crumbs form. Cover the bowl with plastic cling film and refrigerate for 30 minutes. Preheat oven to 375 F. Grease and line a 9×13 baking pan with parchment paper.


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Instructions. In a large bowl or a food processor, sift together the almond flour and powdered sugar. Add just one tablespoon of the hot water to the dry ingredients, along with the orange blossom water. Pulse with a food processor or quickly mix together with a fork to make a crumbly mixture.